Faith's Carrot Salad
My family loves when I make this salad.
- 1 bunch
- raw carrots
- 1 can(s)
- pineapple, crushed and drained saving the liquid
- 1 c
- raisins plumped reserve liquid saving 1/4th cup of li
- 1 1/2 c
- 1/2 c
- reserved pineapple juice
- 1/4 c
- liquid used from plumping raisins
1Put raisins in sauce pan with enough water to cover them and one inch above the raisins. Cook for 5 minutes or until plump.Leave soaking
2Grate carrots, drain raisins add raisins, pineapple, mayonnaise, juice from raisins and juice from pineapple. Mix well
3Cover salad and refrigerate at least 2 hours before serving.